1 can (15-1/2 ounces) hominy, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1 can (10 ounces) green enchilada sauce
2 medium carrots, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
Lime wedges and minced fresh cilantro
Corn tortillas, optional
1In a 3- or 4-qt. slow cooker, combine the first nine ingredients; add pork. Cook, covered, on low 3 to 4 hours or until pork is tender.
2Remove pork from slow cooker. Cut pork into bite-sized pieces; return to slow cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.
Prize winning recipe.
Total Time
Prep: 10 min. Cook: 3 hours
Makes 6 servings
Nutrition Facts
1-1/3 cups: 223 calories, 8g fat (3g saturated fat), 44mg cholesterol, 991mg sodium, 22g carbohydrate (7g sugars, 5g fiber), 15g protein.